Raspberry Coconut Cookies

SUBMITTED BY: June Brown

"My mother gave me the recipe for these rich buttery cookies. Raspberry preserves and a cream filling make them doubly delicious."

PREP TIME	20 Min
COOK TIME	15 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 15 servings

USMETRIC

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INGREDIENTS

3/4 cup butter or margarine, softened
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup flaked coconut
1 1/2 teaspoons baking powder
1/4 teaspoon salt
FILLING:
1/4 cup butter or margarine, softened
3/4 cup confectioners' sugar
2 teaspoons milk
1/2 teaspoon vanilla extract
1/2 cup raspberry preserves

READ REVIEWS (1)

DIRECTIONS

In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine flour, coconut, baking powder and salt; gradually add to the creamed mixture. Shape into 1-in. balls. Place 1-1/2 in. apart on ungreased baking sheets; flatten with a glass dipped in flour. Bake at 350 degrees F for 12-14 minutes or until edges are very light brown. Cool on wire racks.
In a mixing bowl, combine the first four filling ingredients; beat until smooth. Place 1/2 teaspoon preserves and a scant teaspoon of filling on the bottom of half of the cookies; top with remaining cookies.

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REVIEWS

Reviewed on Mar. 6, 2008 by anaf

It seems like the directions aren't complete because they didn't make a lot of sense. I tried to make the cookies and they came out all runny and too gross to eat. Maybe with some revisions it could be really good, but it does need some work.

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